Supervise kitchen operations to ensure smooth workflow and timely preparation of dishes.

Guide and mentor junior chefs to develop skills and maintain consistent quality.

Assist in menu planning by contributing creative ideas and seasonal specialties.

Monitor food quality and presentation to maintain high culinary standards.

Manage inventory and supplies to reduce waste and control costs.

Ensure compliance with health and safety regulations in the kitchen.

Problem-solving and decision-making to handle kitchen challenges efficiently.

Communicate effectively with the Head Chef, team members, and other departments.